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Post by szczepanek on Jun 9, 2020 5:37:46 GMT -8
Hey, I would be glad to see the walker core powered pizza oven! Could you please give an update on that? Cheers!
Sounds great, what temperature do you get at the top of the dome though? About the same as the floor temp. There is not much of a dome to speak of. It's a box of 11cm high. My design is too premature to be shown here. When I get everything dialed in better, I'll post it in the experiments/results section. When it's ready, I'll post it back here. Just one more thing I learned today: 450°C is way to hot to bake pizza. The dough burns right away. 360°C for the floor seems to be the sweet spot while 450°C is perfect for the rest of the oven (to cook and grill the toppings and cheese). I'll figure a way to lower the temp of the floor - I am sure - so I still believe soon this will be a perfect rocket pizza oven! Cheers Piet |
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JonS
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Post by JonS on Jun 17, 2020 16:01:20 GMT -8
The simplest way to get a quick warming floor is a flame path below a thin plate. Karl, I used your recommendation of the shelf and the oven is performing much better.  The plot below shows how much faster the floor heated up (300 oC in 30 minutes). The oven is also much more efficient. My exhaust temp is now 80 oC-120 oC where it used to be ~400 oC. One thing to note is that it seems like every time i get above 1100 oC in the heat riser, i get a thermal run away. Does anyone have any recommendations on how to prevent a run away? I try to only add large chunks once the fire has had one burn but it is unpredictable....  The pizza doesn't cook as fast as some ovens I have heard about but this was done in ~5 minutes. I am pretty happy with that since the oven hold heat for so long that i think it would be good for baking other stuff.  Video of fire boxI fixed this post and will try to remove the duplicate picture post. |
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Post by peterberg on Jun 18, 2020 2:35:39 GMT -8
Hi JonS, your pictures won't show up for me.
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Post by Jura on Jun 18, 2020 5:35:20 GMT -8
There is sth wrong with your links. They all direct to the 5th page of this topic not to a photo. Placing images is a bit tricky in here. You need to place them in any photo storage service and copy the links from tehre and then place teh links using "insert image" button. [/quote] |
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Post by peterberg on Jun 18, 2020 6:14:53 GMT -8
No Jon, those links won't work. In fact those are leading to the latest post in this thread, the one by Jura.
edit: I checked, now it points to mine.
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Post by Jura on Jun 18, 2020 6:53:18 GMT -8
While copying the address of the link u use I get:
https://donkey32.proboards.com/thread/2257/show-rocket-pizza-oven?page=5&scrollTo=34609
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JonS
New Member
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Post by JonS on Jun 18, 2020 7:09:40 GMT -8
I just realized my album was private (embarrassed). I just made it public. Any luck now?
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Post by Jura on Jun 18, 2020 14:52:30 GMT -8
yup. The luck was i managed to swallow my saliva while gazing at the photo of pizza B-) |
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Piet
New Member
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Post by Piet on Jul 15, 2020 12:37:55 GMT -8
Just created a new tread on my take on the riserless as a pizza oven. Cheers guys! Hey, I would be glad to see the walker core powered pizza oven! Could you please give an update on that? Cheers! About the same as the floor temp. There is not much of a dome to speak of. It's a box of 11cm high. My design is too premature to be shown here. When I get everything dialed in better, I'll post it in the experiments/results section. When it's ready, I'll post it back here. Just one more thing I learned today: 450°C is way to hot to bake pizza. The dough burns right away. 360°C for the floor seems to be the sweet spot while 450°C is perfect for the rest of the oven (to cook and grill the toppings and cheese). I'll figure a way to lower the temp of the floor - I am sure - so I still believe soon this will be a perfect rocket pizza oven! Cheers Piet |
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JonS
New Member
Posts: 18
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Post by JonS on Oct 11, 2020 6:47:49 GMT -8
I just wanted to give one more update. The oven is running well! In a recent run I was able to cook some apple crisp in between some pizzas. ![Apple crisp]() One think that i have noticed is that the oven floor now gets much hotter than the dome. I am considering adding a thin layer of mass (perhaps 1/2 inch) to the bottom of the dome so that it radiates more since the GeoPolymer is such a good insulator. Below i linked some pix. My daughter made some mosaics out of glass she found on the river bank... link |
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Post by satamax on Nov 26, 2020 13:30:14 GMT -8
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Post by lightworker on Oct 14, 2024 15:39:38 GMT -8
I built a rocket fired traditional bread oven which could be fired traditionally and by a 4 inch J tube with stick wood and modified to burn pellets with a carburetor based on Rectifier's thread here "Reverse Engineering the Riley Pellet Burner". I found that the thermal mass was too great for such a small rocket and took too much wood to heat the oven to baking temperatures. When I found the double barrel rocket fired oven at Permies.com, I found the solution. I disassembled the top of the bread oven and used the existing J tube rocket to fire an insulated double barrel oven, which I constructed on the previous oven base. I can now fire the oven to 425F in 45 minutes and keep it at that temperature with the carburetor feeding pellets at the max burn rate. I can cook pizza, bread, cook roasts or stews without having to constantly feed the J tube rocket. I can also adjust the carburetor to obtsin different temperatures. For a description of the build go to Permies.com and go to the rocket oven forum, and look at the thread "Building a rocket oven? Got pictures?" And you will find my postings. Traditional bread ovens have too much mass to heat for two people who only want a small amount of cooking in a short time period. The insulated double barrel rocket oven works perfectly for us.
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Post by lightworker on Oct 14, 2024 16:17:30 GMT -8
I built a rocket fired traditional bread oven which could be fired traditionally and by a 4 inch J tube with stick wood and modified to burn pellets with a carburetor based on Rectifier's thread here "Reverse Engineering the Riley Pellet Burner". I found that the thermal mass was too great for such a small rocket and took too much wood to heat the oven to baking temperatures. When I found the double barrel rocket fired oven at Permies.com, I found the solution. I disassembled the top of the bread oven and used the existing J tube rocket to fire an insulated double barrel oven, which I constructed on the previous oven base. I can now fire the oven to 425F in 45 minutes and keep it at that temperature with the carburetor feeding pellets at the max burn rate. I can cook pizza, bread, cook roasts or stews without having to constantly feed the J tube rocket. I can also adjust the carburetor to obtsin different temperatures. For a description of the build go to Permies.com and go to the rocket oven forum, and look at the thread "Building a rocket oven? Got pictures?" And you will find my postings. Traditional bread ovens have too much mass to heat for two people who only want a small amount of cooking in a short time period. The insulated double barrel rocket oven works perfectly for us.
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Post by mudkevin on Nov 2, 2024 20:47:53 GMT -8
Now I have it and it is maybe too soon after couple of test baking to give a final evaluation but some thoughts are now more clear. I like the design because: - There is more space in the oven as there is no space required for fire, embers. Only the hole for riser. - Burning efficiency is good, at least there si less smoke. - It is interesting and fun to burn it. - You can still use it in the classic way and burn the fire directly in the oven (this makes rocket of no use). What I don’t like and were my thoughts even before making it are: - The floor temperature is too low. Temperature of the dome can be hot (500C) during full rocket burn but not the floor. Very long burning time would be required. - There are ashes flying from the riser to the dome and fall on your food. So you should first preheat the oven and then use it. But this in my experiments would need three or more full burns of the batch box. ----------------------------------------------------------------------------- I wish I had found this board before I tried this myself. I built a large pizza oven with a rocket stove, similar to what you made. My opening was in the center at the back. For the gases to exit, I made holes low on each side, which went up the sides to a central chimney. One thing that was nice is that I could run the stove with the door closed. However, even with that it was difficult to generate enough heat to warm the oven sufficiently, particularly the floor. By contrast, building a fire directly on the floor worked much better. Yes, it took more wood, but it is easier to load up the oven with a large load than to tend to the rocket stove (which I fed from the back of the oven). After learning more about rocket stoves, I thought I might redo a few things and try again, but now I'm thinking I will just stick with using the oven in the traditional manner and try something different with a rocket stove. |
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